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Author Notes: After watching my kids run off to school without breakfast one time to many, I decided to make a portable breakfast. This started as Quaker Oatmeal's Chewy Fruit & Oatmeal bars, but I tweaked it to add more iron (molasses), reduced the sugar, added fiber and utilize the cold cereal "flour". (Save powder or "flour" from the remnants of the cereal kept in a glass jar and used it in this recipe. I figure the sugar and vitamins are there, and use them rather than waste it.) - Susan P
Makes 13" x 9" pan
- 1 cup brown sugar
- 1/4 cup molasses
- 1 cup plain yogurt
- 1 egg
- 1/2 cup cereal "flour"
- 1 1/2 cup whole wheat flour
- 1 tablespoon ground flax seed
- 1 tablespoon orange marmalade
- 1 very ripe banana, mashed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon cinammon
- 3 cups oatmeal, old fashioned
- 1 cup raisins
- In my mixing bowl, I just start adding the ingredients on at a time. I have also added other items, if available, like sesame seeds, chia seeds, almonds, etc.
- The batter is very smooth until you add the oatmeal. I add the oatmeal one cup at at time. I also prepare the raisins before by putting them in a dish, covered with water, and microwaving them for 1 minute (to plump them) and then drain the water and add the raisins to the thick mixture.
- Then I spread it out into a greased (I use butter) pan, either 13" x 9" pan or 2 cake rounds and bake at 350 degrees for about 30 minutes. Let cool and cut into squares or wedges. I have also baked them as muffins. They also freeze very well.
- This recipe was entered in the contest for Your Best Recipe with Cereal